Lecso Risotto (for two)

    Category
    Yields1 Serving
    Ingredients:
     1 Red bell pepper, cut into thick slices
     1 Green bell pepper, cut into thick slices
     1 Large red onion, cut into quarters
     2 Cloves garlic, crushed
     2 Large ripe tomatoes, cut into quarters
     ½ cup Crushed tomatoes
     2 tbsp Sweet paprika powder
     1 tbsp Vegan stock powder
     1 cup Canned chickpeas, drained
     1 cup Cooked brown rice
     Salt and pepper to taste
    Directions:
    1

    Place paprika powder into a fry pan and add 1/4 cup water. Cook the powder whilst stirring. This opens up the flavour. Keep adding water so it does not burn

    2

    Add all the garlic and cut up vegetables, stir well to coat with the paprika

    3

    Add a splash of water and saute for about 5 minutes

    4

    Now add the crushed tomatoes, stock powder, salt and black pepper and 1/2 cup water

    5

    Cover with lid to allow the vegetables to soften. This might take 5 minutes

    6

    Now add the cooked, drained, rinsed chickpeas and the cooked rice

    7

    Adjust seasoning

    8

    Stir to let the flavours mix and reheat until ready to serve

    9

    Serve with green side vegetables.

    Ingredients

    Ingredients:
     1 Red bell pepper, cut into thick slices
     1 Green bell pepper, cut into thick slices
     1 Large red onion, cut into quarters
     2 Cloves garlic, crushed
     2 Large ripe tomatoes, cut into quarters
     ½ cup Crushed tomatoes
     2 tbsp Sweet paprika powder
     1 tbsp Vegan stock powder
     1 cup Canned chickpeas, drained
     1 cup Cooked brown rice
     Salt and pepper to taste

    Directions

    Directions:
    1

    Place paprika powder into a fry pan and add 1/4 cup water. Cook the powder whilst stirring. This opens up the flavour. Keep adding water so it does not burn

    2

    Add all the garlic and cut up vegetables, stir well to coat with the paprika

    3

    Add a splash of water and saute for about 5 minutes

    4

    Now add the crushed tomatoes, stock powder, salt and black pepper and 1/2 cup water

    5

    Cover with lid to allow the vegetables to soften. This might take 5 minutes

    6

    Now add the cooked, drained, rinsed chickpeas and the cooked rice

    7

    Adjust seasoning

    8

    Stir to let the flavours mix and reheat until ready to serve

    9

    Serve with green side vegetables.

    Lecso Risotto (for two)